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Method

Empty the banoffee toffee sauce into a bowl and fold in just over half the cream. Place a crepe on a serving plate, spread a third of the banoffee cream over it, evenly but not right to the edges, arrange a third of the banana slices on top, place another crepe on top and repeat with the remaining cream, bananas and crepes.

Spread the remaining whipped cream on to the fourth crepe before you place it on the gateau. Sprinkle the grated chocolate on top of the cream and serve as soon as possible.

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